Dinner: Peanut Noodles with Shrimp

Want to feel alert and energized? Repeat after us: protein, protein, protein. Here's a way to get lots of it, with very little saturated fat. (For an equally high-energy vegetarian version of this dish, substitute 12 ounces firm tofu, drained and cut in 1

Ingredients

1 tsp canola oil
2 tsp minced fresh ginger
2 cloves garlic, peeled and minced
1 tbsp low-sodium soy sauce
4 tsp rice vinegar
1/2 tsp Asian chili sauce (or 1/2 tsp red pepper flakes)
1/3 cup natural-style smooth peanut butter
1/2 cup lower-sodium nonfat chicken broth
1/2 tsp salt
8 oz spaghetti
12 oz medium shrimp, peeled and deveined
1 red bell pepper, cored, seeded and julienned
1 cup snow peas
1 carrot, peeled and julienned

Instructions

Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook spaghetti in salted boiling water 7 minutes. Add shrimp; cook 4 minutes. Add bell pepper and snow peas; cook 1 minute longer. Drain. Toss pasta and vegetables with peanut sauce and carrot.

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